Question

$which \: acid \: in \: curd$
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Answer 1

the acid present in curd is lactic acid. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Answer 2

Answer:

Lactic acid is present in curd..